I’m so excited to share this Gluten Free Cinnamon Coffeecake recipe with you! It’s a lovely treat that brings back memories of cozy mornings and family gatherings. Plus, it’s completely gluten-free, so everyone can enjoy a slice without worry.
Addresses gluten-free needs with a tender crumb, simple pantry swaps, reliable rise, and quick prep, giving a cozy, moist coffee cake for mornings.
Finding a good coffee cake that everyone can eat can be a challenge, especially when you or your loved ones have gluten allergies. Trust me, I’ve been there! This recipe solves that problem and gives you a soft, crumbly cake that’s still delicious and satisfying. With rich cinnamon filling and a crispy topping, you won’t even miss the gluten.
This easy gluten free cinnamon coffee cake recipe takes just 15 minutes to prep and then bakes for almost two hours. You’ll love how it fills your home with warm, sweet aromas as it bakes. And the best part is, everyone will want to gather around the treat once it’s done!
If you love breakfast sweets like this, I think you’d enjoy making Grilled Cheese Pancakes too! They’re another fun twist that your family will love.
Table of contents
Why You Will Love This Recipe
- Flavorful Layers : The rich cinnamon filling packs a punch, making each bite a sweet comfort that’ll remind you of classic coffee cake.
- Crispy Topping : The cinnamon sugar topping gives it a delightful crunch, providing a nice contrast to the soft, buttery cake beneath.
- Convenient Storage : This cake stays fresh when stored in an airtight container. You can even freeze it for a later treat, keeping the flavor intact.
- Great Texture : Using quality gluten-free flour ensures a light and fluffy cake, avoiding that dreaded dense texture that often comes with gluten-free recipes.
Irresistible Gluten Free Cinnamon Coffee Cake
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 5 minutes
- Yield: 16 servings 1x
- Method: Baking
- Diet: Gluten Free
Description
A delicious Gluten-Free Cinnamon Coffee Cake that is easy to bake and perfect for any occasion.
Ingredients
- 2 1/2 tbsp white vinegar
- 2 1/2 cups milk (dairy-free: almond, cashew, or coconut)
- 3 3/4 cups all-purpose gluten-free flour with xanthan gum
- 3 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 tsp salt
- 1 tbsp pure vanilla extract
- 1 cup melted butter (dairy-free: Smart Balance)
- 3 large eggs (room temperature)
- 1 tbsp ground cinnamon (for filling)
- 1 cup packed light brown sugar (for filling)
- 1 cup packed light brown sugar (for topping)
- 1/2 cup granulated sugar (for topping)
- 1 tbsp ground cinnamon (for topping)
- 1/2 cup melted butter (for topping)
- 1 1/3 cups all-purpose gluten-free flour with xanthan gum (for topping)
Instructions
- Prepare the Batter: Start by mixing your dry ingredients in a large mixing bowl until well combined. The flour should look fluffy and airy, not clumpy. A common mistake here is over-mixing, which can lead to a dense texture.
- Mix in the Wet Ingredients: Combine the wet ingredients with the dry mixture gently until just blended. Avoid overmixing so you keep that light and airy quality.
- Add the Cinnamon Topping: In a separate small bowl, toss together your topping ingredients until crumbly. It should feel sandy between your fingers. If it is too wet, it will not crumble, so ensure you achieve the right texture.
- Layer in the Pan: Pour half the batter into your prepared baking dish. Sprinkle half the topping over this layer to create a delicious swirl when baked. Ensure even distribution to avoid dry patches in the final product.
- Finish with Remaining Batter: Spoon the remaining batter on top and sprinkle the rest of the topping generously over it. This should look inviting and abundant before baking.
- Bake to Perfection: Slide your dish into a preheated oven and allow it to bake until a toothpick comes out clean. The top should be golden brown and aromatic. If it begins to brown too quickly, cover it loosely with foil.
- Cool and Enjoy: Once baked, let the cake cool in the pan for a bit before transferring it to a wire rack. Allow it to cool completely to prevent a gummy center when slicing. Patience is key for perfect slices.
Notes
- Storage Tips: Store leftovers in an airtight container at room temperature or in the refrigerator. For freezing, wrap tightly in plastic wrap, then in aluminum foil, and place in a freezer bag.
- Expert Tips: When measuring flour, always use the spoon & level method to avoid a dense cake. If the cake feels gummy in the middle, ensure your gluten-free flour has xanthan gum included. If the topping starts to brown too quickly, cover with foil after 30 minutes. Stick to the recommended ingredient ratios for moisture; slight changes can alter the cake’s texture. Insert a toothpick into the center to test for doneness; it should come out clean.
- Serving Suggestions: Serve warm with a cup of coffee or tea. Pair with fresh fruit for a balanced meal. Accompany with a frittata for a filling brunch spread.
- Recipe Variations: Add chopped nuts to the crumb topping for added crunch. Switch the filling to include apples or pears for a fruity twist. Substitute vanilla extract with almond extract for a different flavor.
- Ingredient Notes: Look for a quality gluten-free flour for best results; ensure it contains xanthan gum for optimal texture. You can substitute milk with almond milk, cashew milk, or coconut milk; use unsweetened for best results.
Nutrition
- Calories: 570
- Sugar: 56g
- Sodium: 215mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 96g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 50mg
Ingredient Notes
- White vinegar: This helps create a tender cake by activating the baking soda. It’s a secret weapon! Any light vinegar will work if you’re in a pinch.
- Milk: Milk gives that nice, cozy moisture; go for dairy-free like almond or coconut if you prefer. Just make sure it’s unsweetened!
- Gluten-free flour: Look for a blend with xanthan gum for the best results. It’s key for the right texture, and a good brand can make all the difference!
- Baking powder: It’s your leavening hero here! Just check the expiration date to ensure it’s fresh for maximum rise.
- Granulated sugar: This is what adds sweetness! You can swap with coconut sugar if you’re trying to go a bit healthier, but keep in mind it might change the color a tad.
- Light brown sugar: It brings a lovely warmth and extra moisture. You could use dark brown sugar for a richer flavor, too!
- Pure vanilla extract: This gives a lovely depth of flavor. Go for pure extract over imitation to really amp it up.
- Melted butter: I love using butter for that rich, buttery taste; if you’re dairy-free, Smart Balance works great here. It’s all about that meltiness!
- Eggs: Three room temperature eggs add structure and moisture. If you’re vegan, I’ve had luck with flax eggs, but it won’t be as fluffy.
- Ground cinnamon: This is where the magic happens with that warm, comforting spice! If you’re in a bind, nutmeg can be a nice substitute for a different twist.
Recipe Tips
- If the cake feels gummy in the middle, check that your gluten-free flour has xanthan gum included for the right texture.
- When measuring flour, use the spoon and level technique for accurate results; this helps prevent a heavy cake.
- If the topping starts to brown too quickly, covering the cake with foil after 30 minutes can help avoid burning.
- For a moist cake, stick to the recommended ingredient ratios; slight adjustments can alter the cake’s texture.
- When testing for doneness, insert a toothpick into the center; it should come out clean for the best results.
Serving Suggestions
Serve slices warm alongside coffee or tea for enjoyment. Pair with fresh fruit for breakfast or accompany with a frittata for brunch.
Try this cake as a sweet addition to family gatherings or holiday breakfasts. Enjoy it during afternoon tea for a comforting treat.
Consider adding a drizzle of sugar-free glaze or serving with a dollop of whipped cream to finish. A sprinkle of cinnamon makes a nice touch.
Recipe variations
- You can use applesauce instead of melted butter for a lower-fat option while keeping the cake moist.
- Add 1 tsp nutmeg or 1 tsp cardamom for an aromatic twist that complements the cinnamon flavor.
- Either substitute almond extract for vanilla extract or add orange zest for a bright, citrus note.
- If you want a larger cake, double the ingredients, using 5 cups of milk and 7½ cups of gluten-free flour.
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How to Store?
To keep your gluten free cinnamon coffeecake fresh, follow these storage tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap tightly in plastic wrap, then in aluminum foil, and place in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before serving.
Other Recipes You’ll Love
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